A variation of Ricotta, this pure white, firm, rindless cheese originated in the hot, dry island climate of Sicily. It is made from lightly salted sheep's milk curd that is pressed and dried, then aged for a minimum of three months. Ricotta Salata has a supple, mild taste. It's not at all "sheepy" or salty, but rather has a nutty, sweet milky flavor. Extremely versatile, Ricotta Salata can be used in salads and pasta dishes and is ideal for grating.

Not too crazy about this cheese at all. I love Ricotta cheese but this is just bitter on the tongue and too crumbly for for snacking.

By Babette's Feastfrom Modesto, CAon May 10, 2014

A well priced, interesting ricotta

This makes an excellent addition to salads and crumbles nicely over other dishes. We've found, however, that it's a bit too dry and salty to nibble on its own, however.... unless everyone has a full glass of wine!

By libbyfrom Whiting NJon Jan 26, 2014

ricotta salata

i've had other but this one is the best, I am a Cheese lover
I put this on Chicken as well as pasta, awesome taste.

By Catherinefrom Concord, NCon Dec 27, 2013

Miss this cheese!

As a former New Yorker now living in North Carolina, I've missed this cheese! It was a staple in my house before. Glad I found it here. The Ricotta Salata was fresh and delicious, just like I remembered it. It was delivered promptly and packaged well. Thanks for stocking this!

By Raymond R. Bockfrom Palmer, Illinoison Jul 26, 2013

Grate on Fusilli

I'am glad that I did not try to use a different cheese on the recipe that I prepared. The ricotta salata was wonderful.

By prettysoldierfrom Virginiaon Apr 15, 2013

Slight musty flavor

I didn't really care for this cheese, but I throw it into random foods in order to use it up. I think I will make some lasagna to finish it out.

By Suefrom Hastings, MNon Dec 29, 2012

great cheese

I like to use this instead of the Ricotta you usually find in the grocery store. Far more options for use and better flavor

By Mcfrom Coloradoon Jul 13, 2012

Ricotta salata

Arrived when they said it would and was still chilled. Tasted great!
Thank you!

By chuckkfrom julian, Californiaon Jan 20, 2012

toast it!

for a surprise, and great on the appetizer tray, lightly brown thin slices in a 350 oven... idea from an old Sicilian woman...

By Suefrom Hastings, MNon Jan 02, 2012

Worked great for my lasagna

This was much better than the ricotta I used to buy in the grocery store.